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Elda

Elda Avila

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Recipe

Mushroom and potato soup

30 mins
Low
26
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This mushroom soup is delicious and the combination with the marjoram enhances its flavor.
Learn more about Elda Avila

Ingredients

6 portions
  • 1 tablespoon olive oil
  • 1 cup potato, peeled and sliced
  • 1 1/4 cups onion, slice
  • 3 cups mushroom, sliced
  • 1 teaspoon fresh marjoram, chopped
  • 1 liter chicken soup
  • 1/2 cups cream
  • 1 tablespoon butter
  • 2 branches parsley, or chopped marjoram (or 1 and a half cups of fresh tomatoes chopped into cubes)

Preparation

Heat the olive oil over medium heat, add the potatoes and onion, sauté for 5 to 7 minutes. Reserve a few slices of mushrooms to decorate.
Add the mushrooms to the onions and potatoes, cook 2 minutes and put the broth and marjoram. Lower the heat and cook until the potatoes are soft for 15 minutes.
Blend the soup and go through a Chinese colander. Stir well and heat. Add the cream and butter, season with salt and pepper.

PRESENTATION

Serve in bowls, garnish with a slice of mushroom and parsley or chopped marjoram.

TIPS

You can change the mushrooms for another type of mushrooms.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
10/06/2014 12:06:26
Deliciosa Los champiñones son mi perdición, tu receta se fantástica pronto la haré y ya te platicare que tal me quedo

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